Recipe courtesy of Jason Smith
Campfire Baked Beans with Puffed Rice Topping
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 498
- Total Fat
- 29 g
- Saturated Fat
- 12 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 28 g
- Cholesterol
- 105 mg
- Sodium
- 548 mg
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 498
- Total Fat
- 29 g
- Saturated Fat
- 12 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 28 g
- Cholesterol
- 105 mg
- Sodium
- 548 mg
Ingredients
Baked Beans:
Puffed Rice Topping:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the baked beans: Heat a large cast-iron skillet over medium. Add the reserved bacon grease and the onions and garlic; cook, stirring occasionally, until the onions are tender, 10 to 15 minutes. Pour in the beans and stir. Add the raisins, maple syrup, bacon, chili powder and some salt and pepper, and stir to combine. Cook for about 20 minutes, until thick, stirring often to avoid sticking. Meanwhile, make the topping.
- For the puffed rice topping: In a bowl, mix together the rice cereal, hamburger buns, bacon, melted butter and some salt and pepper. Pour into a medium cast-iron skillet and toast over medium heat, stirring, until light brown, about 15 minutes. Pour the topping over the beans and enjoy.
